If you’re looking for a comforting, nourishing meal that makes the most of leftover turkey, this Turkey and Rice Soup Recipe is exactly what you need. It brings together tender turkey chunks, soft rice, and a savory broth infused with fresh vegetables and herbs, creating a beautiful harmony of flavors and textures in just one pot. Perfect for chilly days or quick weeknight dinners, this soup is a warm hug in a bowl that you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Turkey and Rice Soup Recipe plays an important role in crafting a flavorful and satisfying dish. From the mellow sweetness of carrots to the earthy aroma of herbs, these simple components come together to make every spoonful a delight.
- 2 tablespoons olive oil: Adds a silky richness to sautéed vegetables and helps build the soup’s foundation.
- 1 small onion, diced: Brings sweetness and depth when cooked down with other veggies.
- 2 carrots, peeled and sliced: Offer natural sweetness and a lovely pop of color.
- 2 celery stalks, sliced: Provide a subtle, fresh crunch that balances the soup’s softness.
- 2 garlic cloves, minced: Infuse the broth with a warm, aromatic layer of flavor.
- 1 teaspoon dried thyme: Adds an herbal hint reminiscent of cozy home cooking.
- ½ teaspoon dried rosemary: Brings a piney, fragrant touch that enhances the turkey’s taste.
- 6 cups low-sodium chicken or turkey broth: The heart of the soup, offering a rich, savory liquid base.
- 1 cup white rice (cooked or uncooked): Provides comforting, tender grains that soak up the broth beautifully.
- 2 cups cooked turkey, shredded or chopped: The star protein that makes this soup hearty and filling.
- Salt and black pepper to taste: Essential seasonings that balance and brighten the flavors.
- 2 tablespoons chopped fresh parsley (optional): Adds a fresh, vibrant finishing touch.
- Juice of ½ lemon (optional): A splash of brightness that lifts the entire soup.
How to Make Turkey and Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, peeled and sliced carrots, and sliced celery. Cook them gently for about 5 to 6 minutes until they become soft and fragrant, creating the flavorful base your soup needs.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic alongside dried thyme and rosemary. Cook everything together for just a minute until the garlic releases its lovely aroma. This step builds layers of flavor that will make your soup irresistible.
Step 3: Pour in the Broth and Add Rice
Pour the low-sodium chicken or turkey broth into the pot and bring it to a gentle boil. Here’s a little trick: if you’re using uncooked rice, now’s the time to add it so it simmers and becomes tender. Reduce the heat and let it cook for 15 to 20 minutes, stirring occasionally.
Step 4: Incorporate Turkey and Cook Through
If you’re working with cooked rice, simmer the broth for about 10 minutes before adding the rice along with the shredded or chopped turkey. Let the soup simmer for an additional 5 to 10 minutes to allow the turkey to warm through and the flavors to marry beautifully.
Step 5: Season and Brighten
Finish your Turkey and Rice Soup Recipe by seasoning it with salt and freshly ground black pepper to your taste. For a fresh lift, stir in a squeeze of lemon juice and sprinkle chopped fresh parsley. These optional touches brighten the soup and add a fresh dimension.
How to Serve Turkey and Rice Soup Recipe
Garnishes
A sprinkle of fresh parsley or a little grated Parmesan can take this soup to the next level. For a creamy twist, add a spoonful of sour cream or drizzle a bit of olive oil. These simple garnishes add elegance and extra flavor.
Side Dishes
Turkey and Rice Soup is splendid on its own but pairs wonderfully with crusty bread or warm dinner rolls to soak up all that delicious broth. A crisp green salad with tangy vinaigrette also balances the richness beautifully.
Creative Ways to Present
Serve this soup in charming bowls with a side of lemon wedges for guests to add zest as they like. For a cozy dinner, pair it with a small cheese plate or create individual soup jars to grab on busy days. The versatility of this Turkey and Rice Soup Recipe makes it fun to personalize.
Make Ahead and Storage
Storing Leftovers
This soup is a fantastic leftover meal because the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Freezing
Turkey and Rice Soup freezes wonderfully. Let it cool completely, then transfer it to freezer-safe containers or bags. It keeps beautifully for up to 3 months. When you want a comforting meal, simply thaw it in the fridge overnight before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until steaming hot. If the soup has thickened in the fridge or freezer, add a splash of broth or water to reach your desired consistency. Avoid boiling to keep the turkey tender.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a lovely nutty flavor and chewier texture. Just remember to adjust the cooking time, as brown rice takes longer to become tender—usually around 40 to 45 minutes.
Is it okay to use leftover turkey carcass to make broth?
Yes, making broth from leftover turkey bones is a fantastic way to maximize flavor and minimize waste. Homemade broth will make your Turkey and Rice Soup Recipe even more hearty and rich.
Can I make this soup in a slow cooker?
You can! Start by sautéing the veggies and garlic on the stovetop, then transfer everything to your slow cooker. Add all remaining ingredients except the rice and turkey cooked or uncooked. Add rice and turkey towards the end of cooking to prevent overcooking.
How can I make the soup creamier?
For a creamy texture, stir in half a cup of heavy cream or a splash of milk just before serving. This adds indulgence without overpowering the fresh herb flavors.
What if I don’t have fresh parsley or lemon?
No problem! The soup is still delicious without those bright notes, but you can add a pinch of dried parsley and a splash of white vinegar or a few drops of lemon juice as substitutes to keep the flavor fresh.
Final Thoughts
This Turkey and Rice Soup Recipe is truly one of those timeless, feel-good meals that bring comfort and nourishment together effortlessly. Whether you’re using up leftovers or craving a warm bowl of homey goodness, this recipe will quickly become a favorite in your kitchen. Give it a try and enjoy all the cozy, satisfying flavors it offers—you’ll be glad you did!
Print
Turkey and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Turkey and rice soup is a hearty, comforting dish perfect for using up leftover turkey. Made with tender chunks of turkey, soft rice, and a flavorful broth full of vegetables and herbs, this easy one-pot soup is ideal for chilly days or a quick weeknight dinner.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 6 cups low-sodium chicken or turkey broth
Main Ingredients
- 1 cup cooked or uncooked white rice
- 2 cups cooked turkey, shredded or chopped
Seasonings & Garnishes
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Juice of ½ lemon (optional, for brightness)
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables have softened and the onion is translucent.
- Add aromatics and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for about 1 minute until fragrant, ensuring the garlic does not burn.
- Add broth and rice: Pour in the low-sodium chicken or turkey broth and bring to a boil. If using uncooked rice, add it now. Reduce heat and let simmer uncovered for 15–20 minutes until the rice is tender.
- Incorporate cooked rice and turkey: If using cooked rice, simmer the broth for about 10 minutes first, then stir in the cooked rice and shredded or chopped turkey. Simmer for another 5–10 minutes to heat everything through evenly.
- Season and finish: Taste and season with salt and black pepper as needed. Stir in lemon juice and chopped fresh parsley if desired for added brightness and freshness before serving.
Notes
- To make the soup creamy, stir in ½ cup of heavy cream or a splash of milk at the end of cooking.
- You can substitute wild rice or brown rice; however, adjust cooking times accordingly since they take longer to cook than white rice.
- Leftover soup freezes well for up to 3 months. Thaw and reheat gently before serving.
